sage
fresh sage in polenta
(from farmer john's cookbook)
In this version of polenta, the assertive flavor of fresh sage adds a savory accent to cornmeal's gentle sweetness. Fresh Parmesan cheese is the perfect tangy complement. Enjoy this polenta accompanied by thick and juicy tomato-eggplant stew or a hearty bean dish. -Angelic Organics Kitchen
Serves 8
6 1/2 cups Vegetable or chicken stock
salt
2 tablespoons chopped fresh sage leaves
2 tablespoons unsalted butter
Freshly ground black pepper
1/4 cup freshly grated Parmesan Cheese (about 3/4 ounce)
1. Bring the stock to a boil in a large pot over high heat. Add salt to taste. The seasonings will concentrate as the polenta cooks, so if you are in doubt of how much salt to use, use less). Reduce to a simmer.
2. Slowly pour the cornmeal into the simmering stock stirring constantly with a wooden spoon. Continue to cook the corneal,stirring constantly to prevent sticking to the bottom, until it pulls away from the sides of the pot and is thick enough for the spoon to stand upright, 5 to 7 minutes.
3. Stir in the sage and butter. Season generously with salt and pepper. Stir in the Parmesan cheese. Serve warm.
Serves 8
6 1/2 cups Vegetable or chicken stock
salt
2 tablespoons chopped fresh sage leaves
2 tablespoons unsalted butter
Freshly ground black pepper
1/4 cup freshly grated Parmesan Cheese (about 3/4 ounce)
1. Bring the stock to a boil in a large pot over high heat. Add salt to taste. The seasonings will concentrate as the polenta cooks, so if you are in doubt of how much salt to use, use less). Reduce to a simmer.
2. Slowly pour the cornmeal into the simmering stock stirring constantly with a wooden spoon. Continue to cook the corneal,stirring constantly to prevent sticking to the bottom, until it pulls away from the sides of the pot and is thick enough for the spoon to stand upright, 5 to 7 minutes.
3. Stir in the sage and butter. Season generously with salt and pepper. Stir in the Parmesan cheese. Serve warm.